Fried green tomatoes are a classic, but few people outside of the South attempt to make them. However, it's a versatile dish that is incredibly easy to make — they're great as a side dish, on top of a burger or sandwich, or as an appetizer. And kids tend to love them, too, so they are an easy addition to any family meal.
The key to this dish is that the green tomatoes are more solid than riper tomatoes, and they hold up better to frying. Make sure to serve them piping hot and try to stick to Southern tradition by having a bit of pimento cheese on the side.
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From the True Food: Seasonal, Sustain, Simple, Pure cookbook, this recipe's directions insist that it’s not worth it unless you’re working with the freshest possible in-season tomatoes, making it the perfect summertime pick.

Recipe by: Executive Chef Robert Ash, Omni Orlando Resort at ChampionsGate Florida is home to the tomato, which was first introduced in the 1600s – but it wasn’t until the early 1800s when the first tomato soup recipe was published. Tomato soup is satisfying to the soul, no matter the occasion! In this version, we add some roasted red peppers to add a touch of sweetness and vibrancy to the dish. This soup is best complemented with a classic grilled cheese because the fat from the cheese and butter cuts the acidity of the tomatoes – making the dish perfectly balanced on your palate. This classic soup can be served year-round and will always be a crowd pleaser!

Think of this as a cool-weather option for grilled tomatoes. Although these grilled tomatoes are cooked under a broiler, one could argue that a broiler is essentially an upside-down grill. Besides, once you sink your teeth into the bubbling hot spinach stuffing, it won't really matter exactly how these tomatoes were cooked. These tomatoes are extremely popular at Joe's Stone Crab, with locations in Miami, Chicago, and Las Vegas.
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This dish travels well, can be eaten cold or at room temperature, is a delicious finger food, children can even help their parents to make them the night before (perhaps by filling up the tomatoes), and they have good nutritional value, too.
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OK, full disclosure: I did not come up with this recipe all on my own. It's the creation of the talented chef Didier Mantarou, and I had the privilege of trying it first-hand at his restaurant Miel Brassiere in Boston. I thought of this recipe when I went to develop one with olive oil because it's the exact kind of recipe where the role of olive oil, and the quality of it, is important to the dish. You'll see that this is so much more than a tomato and mozzarella dish (the burrata could've told you that), and it's incredibly easy to prepare.
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If, for some unfathomable reason, you haven’t yet made the Savory Pie Crust, let this tomato tart be the motivation to get into the kitchen and do so. This is a wonderful do-ahead dish, and, as it takes advantage of vine-ripened summer tomatoes, also happens to make for an easy warm-weather meal with a simple salad of mixed greens.